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All Journal Jurnal IDAMAN (Induk Pemberdayaan Masyarakat Pedesaan) Jurnal Gizi dan Kesehatan Jurnal Ilmiah Pengabdian Masyarakat Bidang Kesehatan
Aslis Wirda Hayati
Jurosan Gizi Politeknik Kesehatan, Depkes, Pontianak
Dentistry Education Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pembentukan Kelompok Mahasiswa/Alumni Content Creator Gizi Seimbang Remaja untuk Mencegah Stunting dalam Aplikasi Stunting Calculator: Aplikasi Stunting Calculator Hayati, Aslis Wirda; Husnan, Husnan; Roziana, Roziana; Pizaini, Pizaini; Akhyar, Amany
Jurnal IDAMAN (Induk Pemberdayaan Masyarakat Pedesaan) Vol. 7 No. 2 (2023): Jurnal IDAMAN (Induk Pemberdayaan Masyarakat Pedesaan)
Publisher : Politeknik Kesehatan Kemenkes malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/j.idaman.v7i2.4037

Abstract

The problem of stunting adolescents in the world is currently 22.2% or about more than 150.8 million. In efforts to prevent and reduce the prevalence of stunting, it is necessary to provide education to adolescents regarding food consumption in accordance with the rules of balanced nutrition. Community service aims to foster new entrepreneurs based on science and technology, teaching skills by incorporating health sciences through digital training. The book "Balanced Nutrition for Adolescents: Prevent Stunting" has been digitally transformed and integrated into a stunting calculator application on smartphones, enabling adolescents to become content creators. Adolescents are expected to have knowledge about nutrition that will be inputted into the stunting calculator application, understand the preparation for data entry, and utilize the digitized book on a smartphone. The training took place from February to March 2023, comprising five Zoom meetings and one in-person session. There were 23 participants in the training, consisting of students and alumni from the Departments of Nutrition, Nursing, Midwifery, Medical Records, and Informatics Engineering in universities located in Riau and West Sumatra provinces. Each meeting involved assigning tasks to the participants, followed by assessment and discussion at the beginning of subsequent sessions. After the training, participants formed WhatsApp groups for communication and discussion to create content based on their respective interests. The training participants were awarded competence certificates as content creators
Gambaran Variasi Menu Dan Tingkat Kepuasan Konsumen Di Taman Sari Sakato Katering Kota Pekanbaru Fitriani, Fitriani; Tridestia, Shisi; Asih, Esthy Rahman; Hayati, Aslis Wirda
JGK: Jurnal Gizi dan Kesehatan Vol 1 No 1 (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v1i1.1078

Abstract

Background : Complete menu ranging from taste, type of food and drink, and product availability at any time, it will be able to attract the attention of consumers to make a purchase and make it easier for consumers to choose various kinds of menus to their liking. The Purpose : This study aims to determine how the description of menu variations and the level of consumer satisfaction in Taman Sari Sakato Catering Pekanbaru City. Methods : This type of research is a descriptive study with a cross sectional survey research design. The study was conducted in January to April at Taman Sari Sakato Catering Pekanbaru City with a total sample of 60 by accidental sampling. Results : The results of the study using a Likert scale calculation obtained a percentage score of 75.6% (good) on the menu variations and 75.16% (satisfied) to the level of consumer satisfaction in Caterer Taman Sari Sakato, Pekanbaru City. Conclusion : The description of menu variations in Taman Sari Sakato Catering Catering is in good criteria while the description of the level of consumer satisfaction in Taman Sari Sakato Catering is in the satisfaction criteria. Suggestions : It is recommended that further research need to add education and employment criteria to the characteristics of respondents in the questionnaire. It is also necessary to make open-ended questions on the questionnaire in order to find out the reasons for the negative answers given by respondents.
Education On Vegetable And Fruit Consumption For Early Childhood In Ranah Singkuang Village Roziana; Hayati, Aslis Wirda; Husnan
Jurnal Ilmiah Pengabdian Masyarakat Bidang Kesehatan (Abdigermas) Vol. 3 No. 3 (2025): Jurnal Ilmiah Pengabdian Kepada Masyarakat Bidang Kesehatan (Abdigermas)
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/abdigermas.v3i3.415

Abstract

Children’s consumption of vegetables and fruits remains low and often does not meet nutritional recommendations, potentially leading to long-term health problems, including increased risks of chronic diseases such as heart disease and diabetes. Insufficient vegetable intake may also negatively affect eye health and contribute to anemia, resulting in symptoms such as weakness, fatigue, and poor concentration in children. This community service aimed to improve knowledge and awareness regarding fruit and vegetable consumption among early childhood children in Ranah Singkuang Village. The activities were carried out from January to September 2024 at PAUD Ranah Singkuang Village and included educational sessions for children and PAUD teachers focusing on the variety and benefits of fruits and vegetables. The results demonstrated improved knowledge among teachers and young children, as well as positive behavioral changes among parents in providing healthier meals, especially those containing fruits and vegetables. Approximately 95% of students were observed bringing lunches that included fruit and vegetable components following the intervention. Based on these findings, it is recommended that similar educational activities continue to be implemented regularly and that PAUD teachers integrate play-based nutrition learning into daily classroom activities to promote sustainable healthy eating habits among young children.
Co-Authors Akhyar, Amany Esthy Rahman Asih Fitriani Fitriani Husnan Husnan Husnan Pizaini Pizaini Roziana Roziana, Roziana Tridestia, Shisi